Hummus Salad

Hummus salad is one of my favorite things to eat. You get a little bit of everything; your veggies, fruits, nuts, some protein, a little bit of fiber…and it is so good. I probably have this at least twice a week since we tend to keep most of these ingredients in the house at all times. It is also easy to make a salad jar to-go to take for lunch, instructions and photo below.

This slideshow requires JavaScript.

We have a running joke in the house about my BIG salads. My husband laughs every time at both the size and process. From what my husband tells me, most normal people get a normal bowl, make their normal size salad and go along their merry way. When I make a salad, I go to the cupboard and find the biggest glass mixing bowl I can find, plop all my ingredients into it, stir it properly for a few minutes to make sure there is an equal amount of dressing on every item in said bowl (OCD much?), at which point I am then able to proceed to devour my ‘giant, ridiculous’ salad. This picture truly depicts how I eat them. These cutesy blog photos of a small bowl with perfectly placed toppings is more for your benefit and appealing visuals. The sloppy mess below is my reality. Hubby is a lucky guy, huh?

Ingredients:

4cupslettuce, mixed greens

⅓cuphummus

1 ½tablespoonsbalsamic vinegar

½cucumber, sliced

6-8strawberries, sliced

⅓cupkalamata olives, pitted

¼ red onion, sliced

⅓cupwalnuts

1tablespoonsun-dried tomatoes, chopped

¼cupgreen onions, chopped

Directions:

1. Place lettuce, cucumber, strawberries, olives, onion, walnuts, sun-dried tomatoes, and green onions in a bowl and toss to mix. Spoon hummus on top and drizzle with balsamic vinegar.

2. To-Go Salad Jar: In a small bowl combine hummus and balsamic vinegar until fully mixed. Pour hummus dressing into the bottom of a large mason jar. Carefully layer the cucumber slices over the dressing to act as a barrier to the other ingredients. Next layer the onion, olives, strawberries, tomatoes, walnuts, and green onions, then top with the lettuce. The goal is to layer the wet ingredients on the bottom and the dry ingredients on top to keep everything from getting mushy. Toss it in your lunch bag and go!

(Serves 1)

Did you make this recipe? Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista. Can’t wait to hear from you!

You'll find a place here regardless of your current diet choices. If you love eating and cooking, are interested in adding one plant based meal to your weekly menu, if you are already vegan, or perhaps have a vegetarian friend for which you’d like to cook, you are sure to find something of interest. Cheers to a plant based diet! And let's be honest, who doesn't need another ginger in their lives?!